Recipe by Manami
This is very good! You can buy a cheaper cut of beef for this, as it's simmered. When we lived in Haiti, we used to serve this with white rice, for the great sauce, and green plantain slices, my recipe #148367. I don't know how this slipped my mind - I use Scotch Bonnet peppers instead of chili peppers - they provide heat but not a sharp kind of heat.Updated 07/29/08. This could probably be made in the crockpot or prepared the day before; as this dish is more flavorful when served the next day, as is, with most dishes of this kind! (YUM) It can be made fiery hot or very mild, depending on the amount of chiles used, or how much heat your stomach can take!!! ;) This is also done with my Spicy Vinegar of Haiti - Picklese (Pikliz) as it is a seasoning made with vinegar as a base. It is really very good with different kinds of dishes - American, Italian, Cuban & so on. Updated: 01/31/2010 when we make this here at the home I forgo cooking with the hot peppers as I am sure you can understand why but I do put a whole Scotch Bonnet pepper in the water when simmering so that it can get a little of the flavor & then I do the same in the oil when I heat it and the remove it -- it is really delicious! :)
Top Review by ourside
This recipe is a keeper! I made it tonight for my family of six and got the thumbs up to cook it again sometime. Update: I've prepared this recipe several times on the stove top with excellent results. However, I tried cooking it in a crock pot and it was disappointingly bland. The flavor is so much better when following the recipe just as written!
- 1 lb beef shoulder or 1 lb chuck roast, cubed
- water, to cover meat
- 2 teaspoons salt
- 1⁄4 cup oil
- 2 onions, thinly sliced
- 2 red bell peppers, seeded & coarsely chopped
- 1⁄2 yellow bell pepper, seeded & coarsely chopped
- 1⁄2 green bell pepper, seeded & coarsely chopped
- 2 -4 garlic cloves, minced
- 1 -4 chili peppers (depending on the amount of heat wanted) or 1 -4 scotch bonnet pepper, minced (depending on the amount of heat wanted)
- 2 cups tomatoes, seeded & chopped
- 1 tablespoon red wine vinegar
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Place the beef, water to cover, and salt in a large pot.
- Bring to a boil, lower heat, and simmer uncovered, until beef is tender and water is completely evaporated, 45 minutes to an hour.
- While the beef is simmering, heat the oil over medium flame in a skillet.
- Add onion, peppers, garlic and chile pepper and sauté till onions and peppers are wilted.
- Add tomatoes, vinegar, salt & pepper.
- Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
- Add the beef to the peppers and onions and simmer another 20-30 minutes.
- Add a little water if necessary.
- Adjust seasonings and serve with rice, & fried green plantains (banan peseé).